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Categories:
red bell peppers yellow bell peppers orange bell peppers extra-virgin olive oil balsamic vinegar pine nuts
Viewed: 135 - Published at: 9 months agoIngredients
- 6 large red bell peppers, halved, seeded
- 6 large yellow bell peppers, halved, seeded
- 6 large orange bell peppers, halved, seeded
- 8 tablespoons extra-virgin olive oil
- 3 tablespoons (or more) balsamic vinegar
- 1/2 cup pine nuts, toasted
Method
- Preheat oven to 400F.
- Place all bell peppers in large bowl.
- Pour 6 tablespoons oil over peppers; toss to coat.
- Place peppers, cut side down, on 2 large rimmed baking sheets.
- Sprinkle with salt.
- Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes.
- Cool slightly; peel, if desired.
- Cut peppers into 1/4-inch-wide strips.
- Transfer to large bowl; add accumulated juices from baking sheets.
- Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently.
- Refrigerate at least 1 hour.
- (Can be prepared 1 day ahead.)
- Drain peppers; discard juices.
- Transfer peppers to platter.
- Season with salt, pepper and more vinegar, if desired.
- Toss gently; sprinkle with pine nuts.
